Description
In the world of comfort foods, the humble potato often takes center stage, transforming meals into something both satisfying and delicious. Today, I’m thrilled to share a recipe that turns simple ingredients into a dish that’s perfect for brunches, holiday gatherings, or a comforting family dinner. This Hashbrown Casserole, with its creamy, cheesy goodness and golden crust, promises to be a crowd-pleaser. Imagine the best parts of gooey macaroni and cheese but with potatoes, and you’ve got this scrumptious casserole.
Cooking should be as fun as it is rewarding, and this recipe delivers on both fronts. It uses basic ingredients like frozen hash browns, sharp cheddar cheese, and common pantry staples to create a dish that’s both easy to prepare and delectably rich. Whether you’re looking to impress guests or simply want to spice up your weekday meal routine, this casserole fits the bill. Plus, it’s a fantastic way to use those frozen hash browns lingering in your freezer!
I’ve tweaked the classic recipe slightly to enhance flavors and ensure that each bite is as memorable as the last. The addition of a yellow onion and garlic sautéed to perfection adds a depth of flavor that complements the creamy cheese sauce beautifully. And for that extra touch of indulgence, a generous topping of shredded cheese is broiled to a bubbly, golden brown. So, let’s dive into the making of this ultimate comfort dish that will have everyone asking for seconds.
Ingredients
- 30 oz frozen shredded hash brown potatoes, thawed
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 large garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk (reduced-fat can be used if preferred)
- 1 cup chicken stock
- 1 cup sour cream
- 8 oz shredded sharp cheddar cheese, plus 1 cup for topping
- 1 1/2 tbsp minced parsley (dried parsley can be used if needed)
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Preheat your oven to 350°F and grease a 9×13 casserole baking dish.
- Heat a medium pot over medium heat on the stove-top. Add olive oil and once hot, sauté the diced onions until they start to brown.
- Add the minced garlic to the onions and continue to sauté until fragrant.
- Sprinkle flour over the onions and garlic, stirring well. Cook for a few seconds before slowly pouring in the chicken stock while stirring continuously. Follow with the milk, continuing to stir.
- Allow the mixture to heat through and start to thicken. Then stir in sour cream, 8 oz of shredded cheese, salt, and pepper. Let the mixture cook and thicken further as the cheese melts. Taste and adjust the seasoning as needed.
- Stir in the parsley.
- In a large bowl, mix the hash browns and cheese sauce together until well combined. Spread the mixture evenly in the prepared casserole dish.
- Sprinkle the remaining cup of shredded cheese over the top and bake for 35-40 minutes, or until the casserole is browned and bubbling around the edges.
Notes
Serve this delectable Hashbrown Casserole hot, straight from the oven, and watch it disappear before your eyes. It’s the perfect dish to warm hearts and bellies alike. Enjoy!